Green Chile and Cilantro Lime Shrimp Fajitas

• 2 tbsp The Fresh Market Canola Oil, divided
• ¾ lb 51-60 ct peeled/deveined shrimp
• Kosher salt and freshly ground pepper
• 1 Southwest Veggie Kit
• 1 pouch Frontera Key Lime Cilantro Taco Skillet Sauce
• 1 pkg La Tortilla Handmade Style White Flour Tortillas
• The Fresh Market Shredded Mexican Mix Cheese
• Fresh cilantro
• Lime, cut into wedges
• Radish, cut into thin slices

Southwest Veggie Kit:

• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 white onion, sliced

In large skillet, heat oil over medium high heat, about 3-5 minutes. Add shrimp, season with salt and pepper, and cook until just barely pink, about 3-4 minutes. Remove to a plate. Add remaining 1 tbsp oil to pan and add vegetables from veggie kit. Sauté until lightly browned and slightly tender, about 5 minutes.

Return shrimp to pan, reduce heat to medium and add taco skillet sauce to the pan. Simmer until mixture is warm and bubbling, 3-5 minutes.

While mixture simmers, heat a separate pan over medium high heat. Add tortillas, one at a time, to warm and lightly brown on each side, about 30 seconds – 1 minute per side.

To serve, spoon shrimp mixture in warm tortillas. Top with cheese, cilantro, a squeeze of lime and sliced radishes.